Terrine tempts even the gefilte fish haters
Whitefish and salmon terrine is a tasty take
Gefilte fish is basically a fish puree, poached and served chilled. Among my friends and family, people either love gefilte fish or don't. I came up with this terrine as a response to the naysayers. (Diane Rossen Worthington/TMS)
Gefilte fish is basically a fish puree, poached and served chilled. Among my friends and family, people either love it or don't even want to see it on their plate. I came up with this terrine as a response to the naysayers. And I am happy to report that many of them come back for seconds.
Ground whitefish and salmon are blended together here. Many markets carry ground whitefish during the holidays, but you will have to grind the salmon. If you can't find the whitefish ground, process the whitefish and salmon fillets in a food processor, after removing the skin and all the bones.
Serve the terrine sliced with crackers, matzo or pumpernickel bread.
Whitefish and salmon terrine with herbed horseradish cream
Prep: 45 minutes
Cook: 55 minutes
Makes: 10 to 12 servings as a first course or 6 as a main course
1/4 cup olive oil
4 medium carrots, finely chopped
3 leeks, white and light green parts only, finely chopped
4 large eggs
6 tablespoons matzo meal
1 cup vegetable or chicken broth
2 1/2 teaspoons salt
1 teaspoon ground white pepper
1 teaspoon sugar